This hearty appetizer is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten with a fork or spread on tortilla chips.
Read more about this recipe on the Washington Post.

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available.
Read more about this recipe on the Washington Post.

These muffins use crushed corn tortilla chips instead of cornmeal. If you use barley flour as a wheat- and gluten-free alternative, double the amount of baking powder.
Read more about this recipe at the Washington Post.

The edges of this egg-and-tortilla torta are crispy thanks to the oil, while the center is soft and moist. The onion adds a little bite, and the parsley adds freshness.
This recipe was featured in Root Source: Tortilla Chip. It comes from Mango & Tomato.

Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a complementary avocado salsa. Read more about this recipe at the Washington Post.
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